KP+: Black sesame and Yuzu Milk Buns
A meeting of three great loves
I’ve been making these buns on and off for years (more off than on). It all began in 2020 with this little baby, right here:
As I said in the original caption: “Black sesame milk bun in beta testing.These were satisfyingly squishy and very addictive … Going to try these again this week and make a yuzu curd too, which I think would be SO GOOD in the middle.”
Well, I posted that in December 2020. And I didn’t remake these until August 2023! But I’d never forgotten about them, especially not the aforementioned and manifested yuzu curd. I was just waiting for the right occasion. So when I asked to bake for a Camden Chinese Community Centre fundrasier last summer, I knew it was time for these buns to make a come back, this time with curd in tow:
They were a hit, especially with the flash of yuzu to round it all off.
Before we get onto the recipe, I want to flag that there’s another fundrasier happening at Camden Chinese Community Centre next weekend! Here’s the details: “On the 17th February for our fundraising Lunar New Year party! We are opening our home for a day of joyful activities, including: lion dance, craft market stall, flower bouquet making, loads of food, a delicious bake sal, a traditional lunar new year performances. kids' workshops and much more! Tickets can be bought in advance, and there will be a limited amount on sale on the door! “
Address: 9 Tavistock Pl, London WC1H 9SN
Time: 10AM - 4PM.
You can buy advance tickets here! I had such a lovely time when I went last time, so hopefully you can make it down!
Though my O.T.L is black sesame, yuzu is a close second. It’s floral acidity is truly the nectar of the Gods. Just like the paste, yuzu can be elusive and hard to track down, not to mention expensive. But I do think it’s one of those ingredients that is truly worth it. I’ve seen yuzu juice in different greengrocers and supermarkets lately (and always available in Chinese supermarkets) and often order it online. I recently got this brand which is delicious.
I’ve shared a yuzu curd recipe in the past, but I decided to simplify it for this week. Rather than the ultra buttery version, this is based on the grapefruit curd recipe I shared earlier this year. Even though yuzu has a very high pH, I actually found that it needed the extra help from citric acid to set firmly for piping into and on top of the buns. A little goes a long way here, too.
I’m sharing two ways to shape these. Both work well, but you might want to experiment. Whichever you choose, you’ll be happy! Rich, swirls of black sesame are perfect on their own, but ping even more with the curd.